Pheasant and Apple Casserole
Savor the comforting elegance of this Pheasant and Apple Casserole, a harmonious blend of rich, savory flavors and subtly sweet undertones. Perfect for cozy family dinners or impressive gatherings, this recipe highlights tender seared pheasant breasts nestled in a luscious sauce of cream, chicken stock, and dry white wine. Fresh apples, caramelized onions, and fragrant thyme elevate the dish with their rustic charm, while a light topping of golden breadcrumbs adds irresistible crunch. With just 20 minutes of prep time and a hearty one-pot design, this gourmet casserole is as convenient as it is delicious. Pair it with crusty bread or a crisp green salad for an unforgettable meal that celebrates the season’s finest ingredients.
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Recipe Information
Ingredients
- 4 pieces Pheasant breasts (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Apples (Granny Smith or Honeycrisp, peeled, cored, and sliced)
- 1 piece Onion (thinly sliced)
- 3 cloves Garlic (minced)
- 1 cup Dry white wine
- 1 cup Chicken stock
- 1 cup Heavy cream
- 2 teaspoons Thyme (fresh, chopped)
- 1 piece Bay leaf
- 1 tablespoon All-purpose flour
- 0.5 cup Breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
Season the pheasant breasts with salt and pepper on both sides.
Heat the olive oil and butter in a large oven-safe skillet or casserole dish over medium-high heat.
Sear the pheasant breasts for 2-3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the sliced apples, onions, and minced garlic. Cook for 4-5 minutes until softened and fragrant.
Sprinkle the flour over the apple-onion mixture and stir well to coat. Cook for another minute to eliminate raw flour taste.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet.
Add the chicken stock, heavy cream, thyme, and bay leaf to the mixture. Stir to combine and bring to a gentle simmer.
Return the seared pheasant breasts to the skillet, nestling them into the apple-onion mixture.
If desired, sprinkle breadcrumbs evenly over the top of the casserole for added texture.
Transfer the skillet or casserole dish to the preheated oven and bake, uncovered, for 40-45 minutes, or until the pheasant is tender and the sauce has thickened.
Remove from the oven and discard the bay leaf. Allow the casserole to rest for 5 minutes before serving.
Serve hot, garnished with fresh thyme if desired, and enjoy!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 13.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
